One of the best tutorials I've seen. Love the idea of creating the smooth top by making it the bottom first. I'm making my first wedding cake and will be using this method. Thank you so much for your imagination.
OMG! I have spent so much time watching UA-cam to try and perfect my cakes and this video has blown my mind into a million pieces. I need to make a cake asap just to try out this technique. 💜💛💚
Rosie my question is I need to let the buttercream get really hard to not move? Also once done I can refrigerate that fondant cake until it's ready to deliver?
hi Rosie..thank u again for these another helpful tips..but im jst currious what type of buttercream you're using? and would it be possible if you can share it with us..cause its kinda very hot in our country ang buttercreams are just so impossible to last in such weather..so i don't usually use buttercream to frost our cake even though i wanted it so badly..😊 i hope u can help..thanks much!
Hi Rosie, What's the temperature of your room in celcius while you roll out your fondant and cover your chilled cake? If you having a morning event say delivery at 11am, what time is good to start covering a 1 or 2 or 3 tiered cakes and what's the average total time taken to cover these cakes just in fondant. Thank you in advance:)
Hi.. thanks for the lovely video.. just want to ask 1 question.. before u wrap the cake with fondant.. the cake is still in cold right? I just curious about condensation between cool cake n fondant.. I worry fondant become wet and sticky..
Hello Thank You for sharing your ideas I really like your video 🤗 Couple of questions before applying fondant did you put cake back in fridge or left on counter?? Till you roll fondant? What about weather also I use abc with half crisco and half butter & and milk to smooth , dose that good for cover fondant Waiting for your reply
Hi Rosie's love all your videos. Thank you for sharing. I need your help please. Usually after I frost my cakes with SMBC I let it sit overnight in the fridge before applying the fondant. Next day I roll the fondant then take cake out and spray a mist of water and right away apply the fondant. But the SMBC soften too fast while working the fondant and I get air bubbles. Should I skip the water spray and just apply fondant while frosting is hard? Thank you
Hey, Ganna make a wedding cake like this but with cream cheese frosting. How early can I make the cake and decorate it? Can I make it a week before, and freeze the cake, then 2-3 days before the wedding frost and cover it with fondant, then put it in the fridge or freezer, and 1 day before the wedding, decorate it? Need answer ASAP! The Wedding is in a month
what brand of fondant do u use. The ones i buy here at tescos or asda are breaks easily around the edges. if u make them please can i have ur recipe? ur tutorial is amazing
Hi Rosie! i saw you mentioned that if its a fondnt cake, to soak it in sugar water. Do you have a video doing that? or can you tell me if you soak the cake before cutting in half or after it is filled with buttercream? thank youuu.
+Samiyah I thank you! I do have a scratch vanilla cake recipe on this website, but the focus of this particular video was the technique so I am pretty sure I used a box mix in this.
Hi +Kathryn Smith, this is a spatula tool I got with a Cricut machine. You can find these at your local art store though :) or craft / hobby stores usually stock them too.
I'm from the philippines. My problem in covering fondant cakes is that the weather here is too humid :( so applying buttercream coat is a total mess.. especially if u put it inside the freezer to harden and cover it in fondant afterwards, condensation will also follow :( what can u suggest to solve this issue. Thanks in advance.
Mines wrinkles up a bit even if I spend 5 minutes trying to get sharp edges. Thanks your cakes are gorgeous! I made the star wars one the way you did yours. It came out cute but, I went a little over board with the black. :)
+Khadijah Johnson ua-cam.com/video/nLFQmnNtc8k/v-deo.html this is a buttercream recipe that I use :) I normally buy my fondant from the shops though,, I don't make my own to be honest.
Hey +Beatriz Marconi, I only leave the cake in the freezer for 10 - 20 minutes at a time so they don't have time to freeze completely. However the fondant at times does sweat after it is applied. After about an hour or so it's back to it's normal self.
Glad you liked it +James Castelo :) I forgot to respond to your other comment about the mixer! I couldn't find it anymore lol sorry, to answer your question, it's a Breville mixer with bowl scraping abilities (the paddle attachment has silicone edging). You can buy a better machine though, mine plays up constantly and I have gone through 3 of them lol you'd think I'd learn my lesson ;)
thanks Rosie, I am one of the few who dont like the taste of SMBC, it just tastes like sweet butter to me, but do like the super smooth consistnecy, the buttercream in this tutorial looks great, maybe I should just add some extra milk, mine always seems a little grainy. The bling isnt edible is it? And I am amazed at the results you get from Orchid icing.. It always seems to grab all the moisture out of the air and goes soft and crumbly, when I use it, and recently when I used it for flowers (just little blossoms) all the colour faded overnight. Maybe just the extra humidity in Sydney!!! I assume this method would also work for ganache under the cake. I have petty much mastered the lid method for ganching without having to turn the cake over, but will difinatley turn it over to do the fondant. I will give it a go with Satinice and let you know how it goes. Thanks again Cameo
+Cameo Clinton Satinice is great, but if you can get Fondtastic, try it. It's a smooth, beautiful fondant, that very rarely ever sticks to the mat. It also doesn't get elephant skin :) good luck
+kat abelgas thank you Kat! I have a recipe for vanilla cupcakes and I use the same recipe to make the cakes. The tutorial for that one is: ua-cam.com/video/mb7dzqxnl0k/v-deo.html
Hi my question is would the cake not condensate when you take it out of the freezer. I mean after decorating and to be displayed. Thats my fear of sticking the cake with buttercream crumb coat before fondant. Pls can u help me
Hi Vivian, If you leave it in the freezer for too long, there will be some condensation. I leave mine in the freezer for 10 minutes at a time. To eliminate the condensation though, what you can do is put the cake in an airtight box (normally the cake box with a lid does the trick) and then pop the cake into the freezer for 10 minutes. The condensation will not be able to reach the cake :) especially if it is in the box and then you wrap the box in glad wrap as well. It might sound like overkill, but that would be the best option to stop condensation.
Nice video but my fondant starts sweating everytime i cover tak8ng it out of the fridge. Any reason for this? I lice in a tropical region where it's hot & humid. Thanks
Hi hun, this is due to the quick change in temperature. If you have an air-conditioner it would cause less sweating. I also recommend popping the cake in a cake box when you put it into the fridge. That way when you take it out, moisture is more likely to settle on the box rather than your cake. Popping the fridge temperature a little lower also helps so there isn't as much of a difference between temperatures and condensation won't happen as much. Using cornstarch also helps as a non stick agent for your fondant rather than using vegetable shortening as most people use. You want to dry it out a little and work quickly with the fondant. I hope that helps somewhat! x
Hey +Fanny MATUSZKIEWICZ, I buy my cake boards from a cake decorating store, so there isn't a brand on them. But they should sell both types of cake boards at the cake decorating stores or hobby stores. and you're English is very good! ;)
hi hun, you don't really need to. It will allow the fondant to dry quicker though. But because the cake is already a fake one, the fondant doesn't have anything to soak up moisture from compared to if it was covering a real cake. Because of this, it will dry up in record timing even without tylose powder
Hi Rosie! what a wonderful tutorial! couple of quick questions, could you list where you bought the jewel border for the cake from, as well as the acetate you used as a smoother? it's kind of difficult to make it out from the video!
+liyans1 I bought the cake jewelry from a cake decorating store in Melbourne city called Cake Deco. I am pretty sure they ship worldwide. Otherwise, your local craft store like hobby lobby should stock this type of jewelry as well (if you are in America)
this is a great technique...I am defiantly going to try this next fondant cake I do...also I was wondering, do you ever use a Swiss meringue buttercream?
+Wendy Polgar glad it came in handy for you :) I haven't tried using swiss meringue buttercream under fondant to be honest. I feel like it wouldn't hold up well, although people do it all the time and their cakes come out fine. The whole raw egg thing doesn't do it for me haha.
+Rosie's Dessert Spot yes it does hold up...I like the smooth texture and the level of sweetness is is not high and balances out the sweetness of the fondant...also I cant get sweet buttercream smooth enough...hahaha...working on that 😉. My handle on instagram is wendywomyn_cakes...would appreciate some feedback on some of my cakes 😀 but if its not good private message me...hahahaha 😄...thank you for the reply 💜!
Hi Rosie,thanks for sharing. Usually,after freezing my buttercream and applying fondant on top of the cake,I have problems with condensation and moisture seeping into the fondant,making it difficult to smooth immediately as it gets tacky. Do you experience this with your method? And any tips in that regard?? Thanks
Hey +Imo Esu, Yes I do as well. Although the catch 22 is that the harder your buttercream is when you apply your fondant, the better. I usually try to work quickly, although I have heard that bringing the cake out into an air-conditioned room helps with this. It makes the fondant sweat less and gives you more time to work on it before it becomes tacky. Alternatively, you could always leave it in the fridge instead and allow it to come to room temperature slightly. Maybe 10 or so minutes at room temperature before covering it should do the trick.
Hey +hilaltm, I bought mine from a cake decoratin store named Susie Q here in Australia. I hope you have some better luck finding one! I had been in search of this one for quite some time, it finally popped up in store.
Hi Rosie! Can I ask, as there is buttercream on the bottom of the cake, is it hard to cut I.e. Does it stick to the board or does it come off on one piece? Thank you! Love your videos, I've watched this one about 100 times already lol xx
I just tried this. Maybe I missed something. Went to put the fondant on the frozen tier and got it trimmed. But now the fondant is super sticky, almost wet, i assume from the cake being frozen? I can't use my smoothers because they won't glide on the fondant. Did you let the cake sit out a bit from the freezer before covering in fondant? Or is this just my fondant (using Satin Ice this time)?
Hey +Susan Kang, I have a gumpaste peony tutorial and a gumpaste rose tutorial up on my channel at the moment if that helps. Today I will be recording how to make a gumpaste Lily so that will be out within the month also :)
oh if you want to do a two-tier what size cake pans should i use for stacking... and how many cakes you should stack , I see in this tutorial you used four...let me know... thanks..
+Khadijah Johnson I normally bake 2 cakes in 3 inch high pans and then cut them both in half and stack them all on top of each other. So it's 4 layers of cake but 2 cakes stacked on top :) I do this for bth one tier and two tier cakes.
Hi Rosie, love your videos! I have a question about the technique you used here. You placed the buttercream frosted cake in the freezer before covering with fondant (to set up the uber sharp edges). Once you covered the cake with fondant did you not get any condensation? I've found in the past that when I have buttercream frosted cakes and placed in freezer, removed and then covered, its difficult to work with as condensation makes the fondant clammy and sticky. Have you experienced this before? If so, how have you overcome? Best wishes, Racheal
Hi Rachel, Yes, this does happen from time to time. The trick is to work quickly with you fondant, or alternatively give your cake 10 mins to rest on the counter top :)
i heard that we only use buttercream frosting if we will use fondant ,and because every time i make buttercream it becomes lumpy and i can feel the sugar pits init ,what type of frosting do you recommend if Im not going to use fondant
hi, it depends on your own oersonal preference really. at work when we decorate cakes we only ever use buttercream, ganache or a combination of the 2 on the outisde of the cake and also as a filling. if you're not too keen on just buttercream alone, I would recommend adding 1/2 buttercream and 1/2 white chocolate ganache. it tastes AMAZING and is paler than buttercream plus works well under fondant or just on its own. I hope that helps!
Hi there, is your buttercream SMBC or ordinary sweet buttercream? Love the idea of putting the fondant covered cake upside down on the board. Had hoped that meant you didnt need to use the acetate sheets fo 25 mins!!! Cake looks great and love the "bling" at the bottom, what is that? Thanks for another great tutortial. Cameo
Hey +Cameo Clinton, I used regular sweet buttercream for this tutorial. It came out a little softer than usual, I think that's what you might have picked up on. lol! I mean you don't really have to use the acetate afterwards, but I thought I would touch it up anyway. I can be a little OCD like that. But by all means, it can still turn out super sharp after the upside down method :) The bling at the bottom I purchased from a cake decorating store called Cake Deco in Melbourne CBD.
Hi Rosie, the finished product looks beautiful as always. What is the actual cake that you use in this tutorial, it looks moist and delicious? Is there a link to that recipe? Do you always use sugar syrup on all cakes?
thank you +Lucette Debono :) ummmm I actually cheated in this video lol I used a cake box mix to save time since the recipe wasn't the focus of this video *guilty as charged. But I would still add sugar syrup to the cake regardless :) It just keeps the cake fresher and moister for longer.
Hi Rosie. After you have taken your cake out of the freezer do you cover it in fondant immediately.? I have found I get problems with air bubbles under my fondant. Love your videos btw. X
Hi RubyClove, I normally do and I try to work very quickly with the fondant. If you find it gives you problems, it might be worth waiting 10 mins before applying the fondant :)
Hi +Khadijah Johnson, buttercream is stable at room temperature and airtight under fondant. It can stay out covered by the cake box and lid just fine x
Hi Jackie, all butter buttercream is normally a crusting buttercream. Once it reaches room temperature the outside of the cake will have a dry shell to it. It will remain somewhat hard.
One of the best tutorials I've seen. Love the idea of creating the smooth top by making it the bottom first. I'm making my first wedding cake and will be using this method. Thank you so much for your imagination.
OMG! I have spent so much time watching UA-cam to try and perfect my cakes and this video has blown my mind into a million pieces. I need to make a cake asap just to try out this technique. 💜💛💚
+Karen Sengmanee haha yes!! I'm really happy to hear you found this tutorial useful :D Happy baking, let me know how you go ;) x
I want to try it too...
Nice have really leant I enjoy your videos please can you share your fondant recipe
Learned a lot in this video,I've being struggle with edges for so long,hope this time I'll perfect mine
Hi, Rossie please I need the link of how to make best fondant like yours. Thanks.! 🙏
I wish I had seen this 6 years ago! Thank you so much for this tutorial 😍🤍
Rosie my question is I need to let the buttercream get really hard to not move? Also once done I can refrigerate that fondant cake until it's ready to deliver?
hi Rosie..thank u again for these another helpful tips..but im jst currious what type of buttercream you're using? and would it be possible if you can share it with us..cause its kinda very hot in our country ang buttercreams are just so impossible to last in such weather..so i don't usually use buttercream to frost our cake even though i wanted it so badly..😊 i hope u can help..thanks much!
Great!
What is that yellow piece in your hand ?
What brand of fondant do you use? Thanks!
Beautiful cake ,,so smooth and love the jewel border you put around the bottom ,,, Perfect !!!
thank you +Susan Kang :D
+Rosie's Dessert Spot what kind of jewels do you use to put on your cakes?
Thank you!
Hi Rosie, What's the temperature of your room in celcius while you roll out your fondant and cover your chilled cake? If you having a morning event say delivery at 11am, what time is good to start covering a 1 or 2 or 3 tiered cakes and what's the average total time taken to cover these cakes just in fondant. Thank you in advance:)
wow you make it look so easy i still haven't got the hang of it and i will not give up x
i will try your method now after watching this
You have the right attitude +Tweenie weenie :) good luck! You can do it.
thank you so much dear for this great video, and how can do the same work with butter cream only without using fondan
Thanks rosie, a briliiant idea🏆 i want to make 2 tier cake. If the lower cake is covered by buttercream, can the upper covered by fondant?
If I rub like that, mine tears and I don't roll it thin . Please help me
Hi- can i get same sharp edges with the cake covered with dark chocolate ganache?
Awesomw😍 can you give the recipe of the Cake?
thanks Rosie for your answer,i was talking about the fondant you use because it's seems lighter than mine and I usually use satin ice. greetings
Amazing! I love your ideas, tips and execution. Blessings!
thank you so much +Shaunap30, god bless you also! x
Hi.. thanks for the lovely video.. just want to ask 1 question.. before u wrap the cake with fondant.. the cake is still in cold right? I just curious about condensation between cool cake n fondant.. I worry fondant become wet and sticky..
Hello Thank You for sharing your ideas I really like your video 🤗
Couple of questions before applying fondant did you put cake back in fridge or left on counter?? Till you roll fondant?
What about weather also I use abc with half crisco and half butter & and milk to smooth , dose that good for cover fondant
Waiting for your reply
Hi Rosie's love all your videos. Thank you for sharing. I need your help please. Usually after I frost my cakes with SMBC I let it sit overnight in the fridge before applying the fondant. Next day I roll the fondant then take cake out and spray a mist of water and right away apply the fondant. But the SMBC soften too fast while working the fondant and I get air bubbles. Should I skip the water spray and just apply fondant while frosting is hard? Thank you
Wow...that is so perfect, Rosie! I like how 'sharp' it looks.
Thanks +SUGARCODER ;) xxxxxx
This technique is so good... I can also use this on cakes which does not have fondant gives professional look..
Hi Rosie, where did you get your bench scraper? I can't seem to find them where I live. Thanks for your wonderful tutorials.
Hey, Ganna make a wedding cake like this but with cream cheese frosting. How early can I make the cake and decorate it? Can I make it a week before, and freeze the cake, then 2-3 days before the wedding frost and cover it with fondant, then put it in the fridge or freezer, and 1 day before the wedding, decorate it?
Need answer ASAP!
The Wedding is in a month
what brand of fondant do u use. The ones i buy here at tescos or asda are breaks easily around the edges. if u make them please can i have ur recipe? ur tutorial is amazing
Hi Rosie! i saw you mentioned that if its a fondnt cake, to soak it in sugar water. Do you have a video doing that? or can you tell me if you soak the cake before cutting in half or after it is filled with buttercream? thank youuu.
Where can I find the spatula you used to cut the fondant trim?
Wow amazing great 👍 thank you so much for your beautiful work ❣️😍👍🌹❤️💕😍❣️
Thanks so much Zara!
Thank you for all these tutorials I want know the recipe of this cake
+Samiyah I thank you! I do have a scratch vanilla cake recipe on this website, but the focus of this particular video was the technique so I am pretty sure I used a box mix in this.
This is the best tutorial ever
Thanks for this recipe it's very useful and got me out of a tight spot. Very good
Can't we use sugar syrup for fondant cakes?
Thank you for these tips, they'd go a long way to help me
You're most welcome Bee, thank you for your feedback! x
if you were not covering in fondant how do you insure that you dont get bulges in the buttercream
Hii pls can share your vanilla cake receipe you used for this video?..am waiting
hello how are you , I would like to know the recipe for the biscuits.. Kisis from buenos aires.. Sorry my inglsh es very bad
Olá, gostaria de saber a receita da massa desse bolo por favor 🙌😘🇧🇷🇧🇷🇧🇷 aguardo!🙏🙏
Hi, how do you keep your fondant from forming air pockets underneath? Also what type of fondant are you using?
How make you to keep your white fondant clean?
What is the tool you use at 3:47??? Where can I get one??
Hi +Kathryn Smith, this is a spatula tool I got with a Cricut machine. You can find these at your local art store though :) or craft / hobby stores usually stock them too.
+Rosie's Dessert Spot Thank you!
I'm from the philippines. My problem in covering fondant cakes is that the weather here is too humid :( so applying buttercream coat is a total mess.. especially if u put it inside the freezer to harden and cover it in fondant afterwards, condensation will also follow :( what can u suggest to solve this issue. Thanks in advance.
How do you keep the fondant from drying out while you're shaping it?
Where did you get/what are the dimensions of your bench scraper?
hi thanks for video it is great. wouldn't the fondant wrinkle by spending 20 minutes to create the sharp edges?
Hi +Maris Rios, thanks for the comment :) no it will be fine, you you can work the fondant for 20 minutes easily once it's on the cake.
Mines wrinkles up a bit even if I spend 5 minutes trying to get sharp edges. Thanks your cakes are gorgeous! I made the star wars one the way you did yours. It came out cute but, I went a little over board with the black. :)
Hi there,are you applying your fondant to a chilled cake or do you let it sit at room temp before the fondant? Thanks!
Hi +Charity Bell I applied mine directly onto the chilled. Although it sat out for 5 minutes while I rolled out my fondant if that helps!
do you have a recipe for your fondant and can you give me the butter cream recipe with cups and spoon measurements..thanks..
+Khadijah Johnson ua-cam.com/video/nLFQmnNtc8k/v-deo.html this is a buttercream recipe that I use :) I normally buy my fondant from the shops though,, I don't make my own to be honest.
Hi. thanks for your best recipes. could you please let me know about your fondant recipe?
Thank you for your comment! I normally use Bakels brand of fondant, I find it to be the easiest to work with :)
Hello! Are the cake and buttercream frozen? Does the fondant "sweat" and gets sticky when applyed to the frozen cake? Thanks!
Hey +Beatriz Marconi, I only leave the cake in the freezer for 10 - 20 minutes at a time so they don't have time to freeze completely. However the fondant at times does sweat after it is applied. After about an hour or so it's back to it's normal self.
+Rosie's Dessert Spot tnaks a lot! Guess the same works with ganache, rigth?
+Beatriz Marconi Yes that's correct :)
+Rosie's Dessert Spot thanks again! ;)
Would this work with ganache
Oh my, I really liked that trick! Never seen it before! Thank you! :)
Glad you liked it +James Castelo :) I forgot to respond to your other comment about the mixer! I couldn't find it anymore lol sorry, to answer your question, it's a Breville mixer with bowl scraping abilities (the paddle attachment has silicone edging). You can buy a better machine though, mine plays up constantly and I have gone through 3 of them lol you'd think I'd learn my lesson ;)
Hi, many thanks for your demonstration of how to achieve sharp edge. Which fondant did you and where did buy it from?
Hi Abi, thank you for your comment :) I like to use Bakels fondant. I also buy this from a shop called Pak N Save in Tullamarine.
thanks Rosie, I am one of the few who dont like the taste of SMBC, it just tastes like sweet butter to me, but do like the super smooth consistnecy, the buttercream in this tutorial looks great, maybe I should just add some extra milk, mine always seems a little grainy. The bling isnt edible is it? And I am amazed at the results you get from Orchid icing.. It always seems to grab all the moisture out of the air and goes soft and crumbly, when I use it, and recently when I used it for flowers (just little blossoms) all the colour faded overnight. Maybe just the extra humidity in Sydney!!! I assume this method would also work for ganache under the cake. I have petty much mastered the lid method for ganching without having to turn the cake over, but will difinatley turn it over to do the fondant. I will give it a go with Satinice and let you know how it goes. Thanks again Cameo
+Cameo Clinton Satinice is great, but if you can get Fondtastic, try it. It's a smooth, beautiful fondant, that very rarely ever sticks to the mat. It also doesn't get elephant skin :) good luck
hello rosie! I love your videos! I was wondering if you have a basic recipe for a vanilla cake? thank you :)
+kat abelgas thank you Kat! I have a recipe for vanilla cupcakes and I use the same recipe to make the cakes. The tutorial for that one is: ua-cam.com/video/mb7dzqxnl0k/v-deo.html
what is the yellow colour paper?
I can't find the cake recipe on your webside :( could you make a tutorial how you make your cake?
Hi my question is would the cake not condensate when you take it out of the freezer. I mean after decorating and to be displayed. Thats my fear of sticking the cake with buttercream crumb coat before fondant. Pls can u help me
Hi Vivian,
If you leave it in the freezer for too long, there will be some condensation. I leave mine in the freezer for 10 minutes at a time. To eliminate the condensation though, what you can do is put the cake in an airtight box (normally the cake box with a lid does the trick) and then pop the cake into the freezer for 10 minutes. The condensation will not be able to reach the cake :) especially if it is in the box and then you wrap the box in glad wrap as well. It might sound like overkill, but that would be the best option to stop condensation.
Thank you so much Rosie will definitely try this out.
Nice video but my fondant starts sweating everytime i cover tak8ng it out of the fridge. Any reason for this? I lice in a tropical region where it's hot & humid.
Thanks
Hi hun, this is due to the quick change in temperature. If you have an air-conditioner it would cause less sweating. I also recommend popping the cake in a cake box when you put it into the fridge. That way when you take it out, moisture is more likely to settle on the box rather than your cake. Popping the fridge temperature a little lower also helps so there isn't as much of a difference between temperatures and condensation won't happen as much. Using cornstarch also helps as a non stick agent for your fondant rather than using vegetable shortening as most people use. You want to dry it out a little and work quickly with the fondant. I hope that helps somewhat! x
Hi Rosie what brand of fondant did you use?
hi Rosie, can you tell which brand of fondant do you use ?
sorry if my english is bad , i'm french !
thanks for your tutorials !
Hey +Fanny MATUSZKIEWICZ, I buy my cake boards from a cake decorating store, so there isn't a brand on them. But they should sell both types of cake boards at the cake decorating stores or hobby stores. and you're English is very good! ;)
Hello, do we need to add tylose powder to the fondant before cofering the cake??
hi hun, you don't really need to. It will allow the fondant to dry quicker though. But because the cake is already a fake one, the fondant doesn't have anything to soak up moisture from compared to if it was covering a real cake. Because of this, it will dry up in record timing even without tylose powder
How long did this proces take ?
Hi Rosie! what a wonderful tutorial! couple of quick questions, could you list where you bought the jewel border for the cake from, as well as the acetate you used as a smoother? it's kind of difficult to make it out from the video!
+liyans1 I bought the cake jewelry from a cake decorating store in Melbourne city called Cake Deco. I am pretty sure they ship worldwide. Otherwise, your local craft store like hobby lobby should stock this type of jewelry as well (if you are in America)
amazing I wish I knew this technique a long time ago :) super awsome sauce
Great tutorial! Thank you. May I ask how many inches high are your cakes?
Hi +Funmi Ajayi, my cakes are usually 4 inches tall :) I bake 2 cakes and then stack them together.
i hope you can share a fondant recipe 😊😊
this is a great technique...I am defiantly going to try this next fondant cake I do...also I was wondering, do you ever use a Swiss meringue buttercream?
+Wendy Polgar glad it came in handy for you :) I haven't tried using swiss meringue buttercream under fondant to be honest. I feel like it wouldn't hold up well, although people do it all the time and their cakes come out fine. The whole raw egg thing doesn't do it for me haha.
+Rosie's Dessert Spot yes it does hold up...I like the smooth texture and the level of sweetness is is not high and balances out the sweetness of the fondant...also I cant get sweet buttercream smooth enough...hahaha...working on that 😉. My handle on instagram is wendywomyn_cakes...would appreciate some feedback on some of my cakes 😀 but if its not good private message me...hahahaha 😄...thank you for the reply 💜!
what type of buttercream did you used?
Hi Rosie,thanks for sharing. Usually,after freezing my buttercream and applying fondant on top of the cake,I have problems with condensation and moisture seeping into the fondant,making it difficult to smooth immediately as it gets tacky. Do you experience this with your method? And any tips in that regard?? Thanks
Hey +Imo Esu, Yes I do as well. Although the catch 22 is that the harder your buttercream is when you apply your fondant, the better. I usually try to work quickly, although I have heard that bringing the cake out into an air-conditioned room helps with this. It makes the fondant sweat less and gives you more time to work on it before it becomes tacky. Alternatively, you could always leave it in the fridge instead and allow it to come to room temperature slightly. Maybe 10 or so minutes at room temperature before covering it should do the trick.
Hey! Thank you for the guide! Can I ask you where did you got your scraper from? couldn't find a really big one in Amazon, Ebay etc. ...
Hey +hilaltm, I bought mine from a cake decoratin store named Susie Q here in Australia. I hope you have some better luck finding one! I had been in search of this one for quite some time, it finally popped up in store.
Hi Rosie! Can I ask, as there is buttercream on the bottom of the cake, is it hard to cut I.e. Does it stick to the board or does it come off on one piece? Thank you! Love your videos, I've watched this one about 100 times already lol xx
I just tried this. Maybe I missed something. Went to put the fondant on the frozen tier and got it trimmed. But now the fondant is super sticky, almost wet, i assume from the cake being frozen? I can't use my smoothers because they won't glide on the fondant. Did you let the cake sit out a bit from the freezer before covering in fondant? Or is this just my fondant (using Satin Ice this time)?
Hi Julie, maybe pop your cake in the fridge for about half an hour instead, this will reduce the stickiness :)
Me gustaría la receta del fondant.
this tutorial is the pure dopeness! !! thank you so much for sharing
Hi, I was wondering what kind of fondant you used and where you got it, thanks !!
Hi +Pink Spiderman, I use the brand Orchid . This is available at both Coles and Woolworths here in Australia :)
Do you have any gumpaste flowers you can show how to make ??
Hey +Susan Kang, I have a gumpaste peony tutorial and a gumpaste rose tutorial up on my channel at the moment if that helps. Today I will be recording how to make a gumpaste Lily so that will be out within the month also :)
No I don't
Rosie's Dessert Spot Thanks Rosie
oh if you want to do a two-tier what size cake pans should i use for stacking... and how many cakes you should stack , I see in this tutorial you used four...let me know... thanks..
+Khadijah Johnson I normally bake 2 cakes in 3 inch high pans and then cut them both in half and stack them all on top of each other. So it's 4 layers of cake but 2 cakes stacked on top :) I do this for bth one tier and two tier cakes.
Hi Rosie, love your videos!
I have a question about the technique you used here. You placed the buttercream frosted cake in the freezer before covering with fondant (to set up the uber sharp edges). Once you covered the cake with fondant did you not get any condensation? I've found in the past that when I have buttercream frosted cakes and placed in freezer, removed and then covered, its difficult to work with as condensation makes the fondant clammy and sticky. Have you experienced this before? If so, how have you overcome?
Best wishes,
Racheal
Hi Rachel,
Yes, this does happen from time to time. The trick is to work quickly with you fondant, or alternatively give your cake 10 mins to rest on the counter top :)
Hi - could you use the same technique with ganache?
Hi, yes you can :)
Can u show fondant recipie pls
i heard that we only use buttercream frosting if we will use fondant ,and because every time i make buttercream it becomes lumpy and i can feel the sugar pits init ,what type of frosting do you recommend if Im not going to use fondant
hi, it depends on your own oersonal preference really. at work when we decorate cakes we only ever use buttercream, ganache or a combination of the 2 on the outisde of the cake and also as a filling. if you're not too keen on just buttercream alone, I would recommend adding 1/2 buttercream and 1/2 white chocolate ganache. it tastes AMAZING and is paler than buttercream plus works well under fondant or just on its own. I hope that helps!
Rosie's Dessert Spot will coloring it be easy I mean dose it need any shortning or oil for the food colors? Thank you
Awesome Rosie's Desserts thank you have a
nice day
Thank-you for sharing, great tutorial.
How many people would a cake this size serve ? I will be trying to make a cake for 40 ppl and not sure how big to make it. By the way great tutorial !
I hope that you redo this video an other time for beginners and this time give more time for the fondant
Hi there, is your buttercream SMBC or ordinary sweet buttercream? Love the idea of putting the fondant covered cake upside down on the board. Had hoped that meant you didnt need to use the acetate sheets fo 25 mins!!! Cake looks great and love the "bling" at the bottom, what is that? Thanks for another great tutortial. Cameo
Hey +Cameo Clinton, I used regular sweet buttercream for this tutorial. It came out a little softer than usual, I think that's what you might have picked up on. lol! I mean you don't really have to use the acetate afterwards, but I thought I would touch it up anyway. I can be a little OCD like that. But by all means, it can still turn out super sharp after the upside down method :) The bling at the bottom I purchased from a cake decorating store called Cake Deco in Melbourne CBD.
Putting my cake into fridge or freezer and then covering it with fondant makes my fondant to sweat too much.what about it?
It looks very beautiful
thank you +Miss missunya ;)
can't wait to try this method
thanks for sharing
Is this a cake scraper or a construction side Tool?
You might find some of the best cake scrapers are actually construction tools / paint scraper :)
Hi Rosie, the finished product looks beautiful as always. What is the actual cake that you use in this tutorial, it looks moist and delicious? Is there a link to that recipe? Do you always use sugar syrup on all cakes?
thank you +Lucette Debono :) ummmm I actually cheated in this video lol I used a cake box mix to save time since the recipe wasn't the focus of this video *guilty as charged. But I would still add sugar syrup to the cake regardless :) It just keeps the cake fresher and moister for longer.
Hi Rosie.
After you have taken your cake out of the freezer do you cover it in fondant immediately.? I have found I get problems with air bubbles under my fondant. Love your videos btw. X
Hi RubyClove, I normally do and I try to work very quickly with the fondant. If you find it gives you problems, it might be worth waiting 10 mins before applying the fondant :)
Beautiful Rosie!
Oh lol.. how do you store the cake until you deliver it?...
Hi +Khadijah Johnson, buttercream is stable at room temperature and airtight under fondant. It can stay out covered by the cake box and lid just fine x
Can you do that to a bigger cake? 😮
+Liana Mae Sanchez yes you can :)
me gusta, hermosos videos felicitaciones
Does this butter cream go hard and stay hard or does it go soft after it's been out of the freezer a while?
Hi Jackie, all butter buttercream is normally a crusting buttercream. Once it reaches room temperature the outside of the cake will have a dry shell to it. It will remain somewhat hard.
Rosie's Dessert Spot
Thanks x
great tutorial